Here’s an amazing dish that’s portable and chock full of good flavours and ingredients. The combination of wheat berries, rice, and shredded vegetables is perfect for a mountain-biking expedition, backyard picnic, or the beach. It’s well worth the effort. The filling can be made ahead and refrigerated for several days. Wrap in a burrito and you’re ready to pack ’em up!
In large pot, toast wheat berries for a few minutes, until they become fragrantly nutty. Add 3 cups (750 mL) hot water and salt, then bring to a boil. Reduce heat and, with lid ajar, cook wheat berries at a simmer for about 1 1/4 hours, or until tender but still firm. Drain and strain when berries are as tender as you like.
Meanwhile, in separate saucepan with 3 cups (750 mL) boiling, lightly salted water, cover and simmer wild rice until tender and most grains are split, about 45 minutes. Drain thoroughly.
In large bowl, place wheat berries and wild rice along with cabbage, onion, cucumber, and bell pepper.
In small bowl, combine sauce ingredients and whisk until emulsified. Drizzle over salad filling and gently fold in along with minced herbs and walnuts. Add more lemon juice if you wish. Can be refrigerated in airtight container for up to 3 days.
To assemble burritos, place a ladleful onto tortilla wrap and fold up, envelope-style. Tightly wrap and tuck into sealed portable container for trekking.
This recipe is part of the Pack Your Panniers collection.
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